Today I tried to make dumplings for the first time and it went really well. If you can get hold of dumpling paper I would advise you to buy. I've heard it's easy to make it yourself but it will save you a lot of time to buy! Can be found in Chinese shops at the FREEZER department. Dumplings is small little packages often filled with some sort of meaty content, I made mine with chicken MINCE. They are either steamed, boiled, fried or Both. I prefer to fry them as they get a nice crispiness and then steamed so they cook through .

Mix together then MINCE with all the ingredients. Put the rice papers in a wet towel. Add about one Teaspoon OF MINCE in the middle of each paper. Use your finger and wet the edge of half the dumpling. Fold it over and press the edges together making sure it is sealed. Create the shape by folding the top. Boil the noodles. ROAST the SESAME seeds on a high heat in a dry panAdd some neutral oil to a pan and fry the dumplings for about one minute until they have received color. Add about 100 ml of water to the pan and put on a lid and lower the temperature. Leave it for 5 minutes. Take off the lid and let the remaining water boil away.

While the dumplings are cooking. Fry the mushrooms and SUGAR SNAPS. Add some garlic. Add some oyster and SOYA SAUCE to the noodles. Mix together with THE vegetables. Sprinkle some SESAME seeds on topMix together the ingredients for the sauce. Add the SPRING ONION and roasted SESAME seeds on top. SERVE AND ENJOY!

BOIL THE POTATOES DIPP THE FISH FILLETS FIRST IN FLOUR, then whisked egg and LASTLY in the bread crumbs. I USED homemade BREADCRUMBS mixed with Panko to get them extra crispy. Mix some salt in with the crumbs as well. Fry the fish in butter until nice and golden. Can be finished off in the oven on 200 degrees. Take out the fish from the pan and add the cream. ABOUT 250 ml for two people. Add about 2 TABLESPOONS OF breadcrumbs and season with salt.

Mix together all the ingredients for the marinade. Cut the chicken within length (about 3 pieces) add to the marinade. Leave for minimum an hour, the longer the better of course:)

Boil the rice.

SAUCE: chop the onion. HEAT UP A small pot and add some OIL. Fry the onion and add the CRUSHED GARLIC. Then add the sambal oelek and the PEANUT butter.

Take aside and mix it with a hand mixer. Put it back on the stove and add the coconut milk. Add the SOYA salt and season with salt.

Put the chicken on skewers. HEAT UP A grillpan and fry the skewers on a high heat until it received color all around. Can be finished off in the oven at 200 degrees until cooked through. Sprinkle some SESAME seeds on top and SERVE WITH finely sliced SPRING onions.

Prepare the HAKE by cutting it in FILLETS and lay it on a bed of salt. Put the potatoes in a pot with salted water. Add some DILL and let it boil until cooked through for about 10 minutes Cut the vegetables Fry the fish in some oil and butter in a pan. Add it to a oven dish and put in the oven for about 15 minutes at 200 degrees (depending on the thickness of the fish) Fry the onion and the carrots on a low heat. Melt the butterLASTLY ADD THE SUGAR SNAPS to the panChop DILL and add to the MAYONNAISE and stir

Now assemble the plate with the potatoes, vegetables, The FILLET of HAKE, some melted butter on top and the DILL MAYONNAISE on the side. Garnish with lemon and green leaves.

Cut all the vegetables in thin slices (they should be shorter than the rice paper so it fits into the roll)

Fry the PRAWNS lightly. Season with CRUSHED GARLIC, salt and lemon juice. Let them cool

Mix the ingredients together for the dripping sauce

Add medium warm water to a pan. Dip the rice paper in the water for a few seconds. Take it out of the water when you feel that it starts getting soft. Don't leave it forToo long. The rice paper will continue to soften on "land" 😊

Add some vegetables. A little of everything and then PRAWNS on top. Add a little sprinkle of the DIPPING sauce in top for seasoning. Close the sides in and start rolling the roll. It should be pretty tight. Repeat with all rolls.

Start with the sauce. Cut the pepper in half and remove the seeds and the white. Put on an oven tray with the skin side up. Add some oil and grill in the oven on a high temperature until the skin starts going black.

Take out from the oven and remove the skin. Chop the peppers and add to a bowl or food processor. Add the SPRING onion, CRUSHED GARLIC, lemon sauce, salt and a click of CREME FRAICHE. Mix well! Make the chicken skewers. Add the chicken and then a piece of SPRING ONIOn and repeat. HEAT UP A grill pan and add some butter. Grill the chicken kebabs until cooked through. Start on a high temperature to get some nice color and then lower it.

1. Cut the vegetables in half and mix with olive oil in a bowl. Season with salt. Put it on an oven tray. bake in the oven at 225 degrees for about 20 minutes or until golden. Add the spring onion in the end. Just before serving BOIL the sugarsnaps in water just for a minute. 2. Prepare the BEEF FILLET. Rub the meat with olive oil, CRUSHED garlic and salt and pepper. Fry or braai (preferably braai) this takes about 10 minutes for medium rare (depending on the thickness of the FILLET) leave it to rest for a couple of minutes.3. Sauce: Grain the PEPPER corns. Chop the onion finely and fry in some butter without it receiving any color. Add the pepper. Amount depends on how much pepper taste you want. I added about 2/3 TABLESPOON. Add the pepper to the onion and fry for a minute or so. Then add the wine and the BEEF STOCK and let it reduce till half. Then add the cream and let it reduce further. Season with salt.4. Now assemble the plate: add some sauce at the bottom. Cut the BEEF FILLET in 1,5 cm THICK pieces and put on the plate. Add the vegetables and garnish with watercress.

Fry the PRAWNS 🍤 in some oil and butter. Season with salt and garlicTake out the PRAWNS and put on a plate Chop the onion finely and fry on a low heat in some oil. Add the CRUSHED GARLIC and LASTLY the white wine (I cover the pan, about 1-2 cm high) Let IT COME TO A BOIL and let it reduce for a few minutes. Then add the CRUSHED TOMATOES. Let it simmer. Season with salt Add pasta OF CHOICE to boiling well salted water. Let IT cook until al dente. Add the Cocktail tomatoes into the sauce a few minutes before serving. LASTLY ADD THE PRAWNS and the CHOPPED PARSLEY. Add the pasta and mix!